Farm Girl's Vegetable Hash

Gina Davis

By
@GMarie65

I AM SO SORRY I DID NOT GET A PHOTO AFTER IT WAS BAKED!! I was running late for dinner and I truly just forgot lol So think of this nice and toasty brown with bubbly cheese!! YUMMMMYYYY!!! I came up with this years ago at the end of garden season and canning season as a way to use up extra veggies and my bunch loves it :)


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Rating:

Comments:

Serves:

4-6

Prep:

10 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 bag(s)
frozen vegetables (i use the pic sweet for soup)
1/2 c
mayo (i use duke's i always say a good mayo makes for a good start)
1/2 c
sour cream
8 oz
bag cheese shreds divided (your choice) i have found a store brand that is awesome foodlion mac and cheese mix!
crushed crackers of your choice to top with (i like town house club)
salt and pepper to taste

Directions Step-By-Step

1
Heat while still frozen in bag your frozen vegetables for 5 minutes in your microwave (Or cook on stove top for 5 minutes on high heat) you dont want them to cook just start releasing their water.
2
Put vegetables in a casserole dish of your choice
3
Add 1/2 cup mayo and 1/2 cup sour cream
4
Add salt and pepper to taste.
5
Add 1/2 of your shredded cheese and stir it all up until combined.
6
Smooth out the top and top with remaining cheese and crushed crackers of your choice.
7
Cover dish and let hang out while you Preheat oven to 400 degree.
8
Bake at 400 degree for 30 minutes. Uncover and bake 10 more minutes or until cheese is getting good and bubbly. Remove from oven to cool.
9
This does so good as a left over! Just preheat oven to 350 degree and heat for about 20 minutes. Or toss in microwave for about 5 minutes till hot through again :)

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